Put the corn flour in a bowl with salt.
Gradually add water and mix with the flour.
In a bowl, knead the dough with your hands until smooth.
The dough should be moist, but not completely stick to your hands. When you shape a ball and flatten it, it shouldn't have any rips at the edge. Otherwise add a little more water.
Cover the dough with a wet cloth and let it rest for about 5 minutes (not too long, otherwise the dough will dry out).
Shape the dough into 7 equal sized balls, then press each ball with your hand into a flat cake.
In einer Pfanne etwas Öl erhitzen und die Arepa auf mittlerer Hitze von beiden Seiten goldbraun backen (pro Seite dauert das ca. 5 - 10 Minuten).
Alternatively, Arepa can also be fried golden brown in hot oil (180 degrees, approx. 7 minutes) or baked in the oven (230 degrees approx. 10 minutes plus approx. 3 minutes grill function).
Keep the arepa warm in the oven and serve as soon as possible.
For serving cut the arepa open and fill them as desired.
